2 pounds asparagus, trimmed1 tablespoon olive oil0.5 cup Swanson® Vegetable Broth3 ounces soft goat cheese, crumbled1 tablespoon lemon juice1 teaspoon grated lemon zest
Set the oven to 425°F. Spray a roasting pan with vegetable cooking spray. Stir the asparagus and oil in the pan. Season the asparagus as desired. Add the broth.Roast the asparagus for 20 minutes or until tender, stirring once during cooking. Top with the cheese, lemon juice and lemon zest.